Tuesday, March 29, 2011

Lemon Tilapia with Roasted Haricot Verts

Ohh la la, right?  Haricot verts.   Here's how you say it in Franch, y'all:  \ˌär-ē-kō-ˈver\

They're just green beans,  but they are skinnier and more flavorful than regular green beans and you don't have to trim the ends (bonus!).  Love them!

Roasted Haricot Verts
Drizzle beans with olive oil and sprinkle with salt, pepper, and garlic powder. Roast on cookie sheet for 10-15 minutes at 450.
Lemon Tilapia
Sprinkle salt and pepper on dry tilapia fillets.  Cook on high heat in nonstick skillet until brown on one side (2-3 minutes), flip, and cook for a minute or so more.  Remove fish from pan, turn off heat, add 1 tablespoon of salted butter and the juice of a lemon to the skillet.  I also added some chives from my "garden".  Pour sauce over tilapia.

By the way, my kids even ate this meal! Yes, I told Beta and the Baby that it was chicken, but the point is that they liked it!